A SAVU smoker bag will bring new flavors to your dining table. SAVU smoker bag is a unique method of preparing traditional smoked food in a new way. With the smoker bag it is easy to cook healthy and low-fat food. After cooking the food is ready to serve as it is or with appropriate side dishes.
The bag’s patented structure keeps smoke inside and the wood chips in the spice mixture away from the food.
• Note that the foil bag rises by 15 – 20 cm during smoking. This ensures that the food is evenly cooked.
• The foil bag must not be put in a microwave oven!
• The foil bag becomes very hot during smoking. Use oven gloves or tongs when moving the bag. When opening the smoker bag beware of the hot steam from within and the sharp edges of the foil packaging.
• The smoker bag is once-only use.
Cooking Instructions
Remove the food to be cooked from the refrigerator and let it adjust to room temperature. If you rinse the fish, vegetables, chicken etc. dry off excess moisture. Remove any skin from the meat or chicken to be smoked and always smoke filleted fish with the skin downwards. In this way you will ensure that the food with absorb the smoke with the best possible results.
Oven:
Place an edged oven tray on the bottom of the oven. Preheat the oven to the temperature level as suggested in the recipe usually to 200-230 oC / 390-450 oF. If possible, only use the lower heating element of the oven during the entire process.
Fill the bag with the food. The smoker bag should be no more than two-thirds full.
Close the bag tightly. Double fold the edge about 1 cm - 1/2 inch. Make sure that "THIS SIDE DOWN" -print on the bag is facing downwards and place the bag on the oven tray.
Bake the food for recommended time. Let the smoker bag settle after smoking for around ten minutes before opening. This allows a balanced flavor to develop.
Open the smoker bag by cutting it open from the centre or along the edges. Roll the top away. Beware of the hot steam from within. Use oven mitts to protect hands.
For more brown and crispy surface, remove the top foil aside and continue baking until desired result is achieved (3-6 minutes). Serve the food as it is or with appropriate side dishes.
Grill:
Fill the bag with the food. The smoker bag should be no more than two-thirds full. Make sure that the "THIS SIDE DOWN" -print is facing downwards.
Close the bag tightly. Fold the edge about one centimeter twice over and press the corners firmly closed. Make sure that "THIS SIDE DOWN" -print on the bag is facing downwards.
Prepare the Grill very hot. Cook for recommended time. Let the bag sit about 10 minutes before opening.
Cut open with sharp knife or with scissors. Beware of escaping hot steam. Use oven mitts to protect hands.
To achieve more crispy and brown food surface, grill the food on the grill rack as much as needed.
Serve the food as it is or with appropriate side dishes.
Recipes
Scandinavian Honey Salmon
c. 1 kg salmon fillet
5 tbsp liquid honey
Brush the salmon with the honey. Place the salmon in the smoker bag and close it as directed. Let the salmon smoke for 15 minutes and then reduce the temperature to 175 oC and let the salmon cook for a further 40 minutes. Let the food rest for 10 minutes before opening the smoker bag.
If you wish, you can sprinkle the surface of the fish lightly with salt, but only after it has rested.
Frankfurter a la Suzy
1 kg frankfurters
2 dl double cream
2 cloves of garlic
½ tsp mixed pepper
Cut the frankfurters into two or three pieces. Place the frankfurters into an oven-proof dish. Pour the cream, spiced with the mixed pepper and garlic, on top. Place the dish in the smoker bag and close as directed.
Let it smoke for 30 minutes. Serve with French bread and fresh salad.
Sebastian Roast Fillet
550 g fillet of beef
1/3 tsp salt
Marinade
½ dl red wine vinegar
1 dl rape seed or olive oil
c. ½ tsp tarragon (to taste)
c. ½ tsp mixed pepper (to taste)
Mix the marinade. Marinade the fillet overnight. Let the fillet sit at room temperature for 2 hours before smoking. Sprinkle the surface with salt.
Place the fillet in the smoker bag and close as directed. Smoke for 20 minutes. Reduce the temperature to 180 oC and let the fillet cook for a further 20 minutes. After cooking, let the fillet rest for around 10 minutes before opening the bag.
Roast fillet goes very well with apple and celery salad, lingonberry puree, French bread and a rich red wine.
Chicken Timothos
5 chicken legs
3 tbsp vegetable oil
2 tsp rosemary
1 tsp mixed pepper
1 tin pineapple rings (or chunks)
1 red pepper
Brush the chicken legs with the oil. Cover with spices evenly on all sides. Place the chicken pieces in the smoker bag. Add the pineapple and slices of pepper.
Close the bag as directed. Smoke for 25 minutes. Reduce the temperature to 175 oC and cook for a further 15 minutes. Allow the chicken to rest for 10 minutes before opening.
If you remove the skin from the chicken legs before spicing and smoking you will obtain meat with a heavier smoke flavor.
Price: $41.95 for 12 Fish Smoker Bags
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12 Fish Smoker Bags
